Description
This Easy Pumpkin Bread recipe is a foolproof, moist, and flavorful loaf with classic pumpkin and spice notes. It’s a simple, no-fail quick bread that comes together in just 10 minutes of prep time and yields two delicious loaves—perfect for gifting or enjoying all week. With warm spices, rich pumpkin, and a tender crumb, this is the ultimate fall treat for breakfast or snacking.
Ingredients
Wet Ingredients
- 1 cup coconut oil or vegetable oil (200 grams), in liquid form
- 2 cups granulated sugar (435 grams)
- 3 large eggs
- 2 teaspoons vanilla extract (5 grams)
- 2 cups solid pack pumpkin (504 grams)
Dry Ingredients
- 3 cups all-purpose flour (385 grams)
- 1 teaspoon salt (5 grams)
- 1 teaspoon baking soda (5 grams)
- 2 teaspoons baking powder (6 grams)
- 2 teaspoons ground cinnamon (4 grams)
- 2 teaspoons pumpkin pie spice (4 grams)
Optional Topping
- Powdered sugar, for sprinkling
Instructions
- Prep the Pans: Preheat your oven to 325ºF (163ºC). Grease and flour two 8 1/2 x 4 1/2-inch loaf pans. For easier removal after baking, you can also line the pans with parchment paper.
- Mix Wet Ingredients: In a medium bowl, combine the coconut oil (or vegetable oil), granulated sugar, eggs, vanilla extract, and solid pack pumpkin. Whisk or stir until everything is well blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice until fully incorporated.
- Make the Batter: Add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk just until combined, being careful not to overmix. Evenly divide the batter between the prepared loaf pans.
- Bake: Place pans in the preheated oven and bake for 45–50 minutes, or until a toothpick or cake tester inserted into the center of the loaves comes out clean. If the loaves are browning too quickly, tent loosely with aluminum foil during the last part of baking.
- Cool: Remove the loaves from the oven and allow them to cool in the pans for 10 minutes. Then turn out the breads onto a wire rack and let cool completely.
- Finish and Serve: If desired, sprinkle the tops with powdered sugar before serving. Enjoy your pumpkin bread warm or at room temperature.
Notes
- If using coconut oil, warm it to ensure it’s in liquid form before mixing.
- For extra spice, double the pumpkin pie spice or add ground nutmeg, ginger, or cloves to taste.
- Store the bread in an airtight container at room temperature for up to 3 days.
- The recipe yields 20 slices (10 from each loaf); nutrition information is based on one slice per serving.
- Bread is perfect for gifting or freezing—wrap tightly once cooled.
- Try adding nuts or chocolate chips for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th loaf)
- Calories: 176
- Sugar: 20g
- Sodium: 183mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg
